Pumpkin and date cake
- Set oven to 175C. Line a 22cm tin with baking paper.
- Soak the dates, orange juice and zest in a little bowl for 15 minutes.
- Cream the butter, sugar and vanilla until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the pumpkin, flour and milk and mix until all combined.
- Bake in the oven for 50 minutes or until a skewer comes out clean.
- Serve with yoghurt.